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oysters on the half shell sure, but what about top neck clams?

Ang | Jun 6, 200202:57 PM

a few months ago while visiting boston, i was quickly reminded of how much i love clams (especially the meaty, briny ones) on the half shell. living here in sf affords me all the oysters and mussels from all sorts of places here in north america but not so for fresh clams. the closest i ever get to clam is in the form of steamers. i want freshly schuked clams on the half shell and i'd like some variety other than the usual little necks and manilas. any ideas out there? and speaking of oysters, hog island and tomales bay oysters taste great but don't bother going to the actual homestead of these bivalves. these places are grungy and tired looking. and i understand that that's part of the allure and mood but come on.....

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